Is there anything better than a BBQ Day/Night in the garden as the summer draws to an end? This would be a great time to catch up with your loved ones, friends, and family! If you’re organizing a plant-based BBQ party, we’ve got you covered! Salads, bean burgers, skewers, and grilled eggplant will leave you wanting more!  

Ready to drool your invitees with these delicious recipes? 

But first, let's prepare a refreshing and flavorful salad before getting to the grill!

Grilled Corn Salad by Delish 

Total time: 20 min – Serves: 4 

Ingredients:

• 4 ears corn, shucked and grilled
• 1/4 cup toasted nuts (such as walnuts, pecans, or pistachios)
• 1 cup tender herbs (such as cilantro, basil, or parsley), chopped
• 1/2 cup pickled onions
• 1/4 cup freshly grated Parmesan
• Juice of ½ lime
• 1 tbsp.extra-virgin olive oil
• Kosher salt 
• Freshly ground black pepper

Directions:

• Using a chef’s knife, carefully cut corn kernels off cob and place in a large bowl. Use the bottom of a measuring cup or small pan to crush toasted nuts into small pieces.
• Add nuts, herbs, pickled onions, Parmesan, lime juice, and oil to bowl with corn. Season with salt and pepper and stir to combine. Taste and add more lime juice, oil, or salt and pepper if necessary.

Mango & Green Bean Salad with Honey & Passion Fruit Dressing by BBC Good Food Middle East

Total time: 30 min – Serves: 4

Ingredients:

• 200g fine green beans, trimmed
• 3 passion fruits
• 1-2 tbsp honey
• 2 tbsp extra virgin olive oil
• 10g ginger, peeled and finely grated
• ½ -1 red chilli deseeded and finely chopped, depending on how much heat you prefer
• A squeeze of lime juice, to taste
• 1kg mangoes
• 1 tbsp chopped coriander
• 1 tbsp mint leaves

Directions:

1. Bring a large pan of salted water to the boil over a high heat and cook the green beans for 2 mins until just tender. Drain and rinse under cold running water to halt the cooking process and retain the vibrant colour. Pat dry with kitchen paper and set aside.
2. Halve the passion fruits, scoop the pulp into a small pan and bring to a simmer over a low heat. Cook for 5 mins until the pulp has thickened enough to coat the back of a spoon. Remove from the heat and press the pulp through a sieve into a small bowl, discarding the seeds.
3. Whisk 1 tbsp honey into the passion fruit purée, followed by the oil, ginger, chilli and lime juice. Season and taste – you might need to add a little more honey or lime juice. Aim for a balance of sweet, tart and acidic.
4. Slice down through the mangoes along both sides of the stone so you end up with two ‘cheeks’. Using a tablespoon, scoop the flesh from the skin and cut into 3 cm chunks. Scrape and roughly chop any fleshy bits from the stones.
5. Transfer the mango flesh to a shallow serving dish, drizzle with 3 tbsp of the dressing, then gently spoon over the green beans. Stir the coriander into the remaining dressing and pour it over the beans, then scatter with mint and serve.

Are you ready for delicious vegetarian grill recipes?

Black Bean Burger by Delish

 

Total time: 1 hour 5 min – Serves 4

Ingredients:

• 2 (15-oz.) cans black beans, drained and rinsed
• 1 (3.5-oz.) package shiitake mushrooms, roughly chopped 
• 1/2 yellow onion, thinly sliced
• 1 tbsp. extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 1/2 cup old-fashioned oats
• 1/2 avocado, chopped
• 1/4 cup loosely packed cilantro or parsley leaves
• 2 cloves garlic, chopped
• 2 tsp. smoked paprika
• 1 tsp. chili powder
• 1 tsp. ground cumin
• Vegetable oil, for cooking

For Serving:

• Toasted hamburger buns
• Lettuce
• Sliced red onion
• Sliced avocado
• Vegan or regular mayonnaise 

Directions:

1. Preheat oven to 375°. Spread beans in an even layer on a large baking sheet. Place mushrooms and onion on another large baking sheet and drizzle with olive oil. Season with salt and pepper and toss to coat, then spread in an even layer. Bake beans until they are dry and the skins are beginning to split, 7 to 9 minutes. Bake mushrooms and onions until tender, 18 to 20 minutes.
2. Add beans, mushrooms, and onion to the bowl of a food processor, along with oats, avocado, cilantro, garlic, paprika, chili powder, and cumin. Blend until smooth, scraping down sides of food processor as needed. Let mixture rest 10 minutes in refrigerator, then form into 4 patties.
3. In a large skillet over medium heat, heat enough vegetable oil to coat the bottom of the pan. Add veggie burgers to skillet and cook until outside is crisp and golden, and inside is heated through, about 4 minutes per side. 
4. Assemble burgers with preferred toppings.

Here's a delicious side dish, perfect with any meal! 

Grilled Balsamic Mushrooms by Delish

 

Total time: 35 min

Ingredients:

• 1/4 cup balsamic vinegar
• 2 tbsp. low-sodium soy sauce
• 2 cloves garlic, minced
• Freshly ground black pepper
• 1 lb. cremini mushrooms, sliced 1/2" thick
• Freshly chopped parsley, for garnish

Directions:

• In a large bowl, whisk together balsamic vinegar, soy sauce, garlic, and pepper. Add mushrooms and marinate 20 minutes. Presoak wooden skewers in water while mushrooms marinate.
• Heat grill to medium-high. Skewer mushrooms and grill 2 to 3 minutes per side. 
• Garnish with parsley before serving.

Spiced Halloumi and Watermelon Skewers by Sabrina Ghayour – Olive Magazine

 

Total time: 20 min – Serves: 4-6

Ingredients:

• 2 x 250g blocks halloumi
• 1 small watermelon
• 1 tsp ground coriander
• 1 tsp sumac
• ½ tsp ground cinnamon
• 1 tsp cayenne peppers ground to make 1 tsp black peppercorns

Directions:

• Soak 16 wooden skewers in cold water for 30 minutes or use metal skewers.
• Break each block of halloumi along its natural split, then slice each¹/2 into good-sized chunks. Cut the watermelon into equal-sized pieces. Alternately thread the halloumi and watermelon onto the skewers. In a small bowl, mix together the spices with a good pinch of salt, then sprinkle all over the skewers, pressing to stick.
• Heat a griddle pan over a medium-high heat or cook over indirect heat on a BBQ. Grill the skewers for 2-3 minutes on each side or until charred and the halloumi starts to soften, then serve.

Grilled Whole Eggplant With Harissa Vinaigrette by Epicurious

 

Total time: 45 min – Serves: 4-6

Ingredients:

• 1 large eggplant (about 1 ½ lb.)
• 1 tsp. kosher salt, divided
• ¼ cup extra-virgin olive oil
• 1 tbsp. fresh lemon juice
• 1 tbsp. harissa paste
• 1 tbsp. honey
• ¼ cup chopped parsley
• 4 – 6 (1”-thick) slices crusty bread, toasted on grill if desired

Directions:

• Prepare a charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining).
• Grill eggplant directly on coals, turning occasionally, until skin is blackened and flesh has collapsed, 15–20 minutes. (Alternatively, grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 20–25 minutes.) Transfer to a wire rack set inside a rimmed baking sheet and let cool slightly.
• Carefully remove skin from eggplant, leaving stem intact. Season on all sides with 1/2 tsp. salt. Let sit on rack until excess water is drained, 20–30 minutes.
• Whisk oil, lemon juice, harissa, honey, and remaining 1/2 tsp. salt in a small bowl to combine.
• Using a paring knife, make several slits down length of eggplant on each side. Transfer to a plate and pour dressing over. Top with parsley and serve with bread alongside.
• Do ahead of time: Eggplant (without parsley) can be dressed 8 hours ahead. Let sit at room temperature up to 4 hours. Chill, if waiting longer, and let sit at room temperature 1 hour before serving.